The fraisier is a classic French pastry strawberry cake made with sponge cake, mousseline cream and fresh strawberries. It’s a perfect dessert for spring, for a celebration or to finish a special lunch.
The mousseline cream is a pastry cream whipped with butter, and the original recipe is by the French pastry master Ladurée. In the original Fraisier the decoration is a strawberry gel, while the version I propose is decorated with a caramelized Italian meringue glazed with a neutral gel. A gluten-free version is also provided in the recipe.
If you love strawberries you can’t miss the Strawberry Charlotte, another classic of French pastry, or the Strawberry Macarons.
If you don’t want to miss any new recipes follow me on my Facebook page, on my Instagram profile and on my YouTube channel
Discover other recipes with strawberries
- Difficulty: Medium
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 2 Hours
- Portions: 10
- Cooking methods: Oven
- Cuisine: French
- Seasonality: Spring, Summer
Ingredients
- 3 pcs eggs
- 1/2 cup granulated sugar
- 2/3 cup 00 flour (rice flour (gluten-free))
- 2 tbsp potato starch (gluten-free)
- 1 pinch salt
- 1 pcs vanilla bean
- 1 1/8 cup butter (at room temperature (about 8.8 oz))
- 1 pcs vanilla bean
- 2 cups whole milk
- 4 pcs egg yolks
- 3/4 cup granulated sugar
- 6 tbsp cornstarch ((maizena) gluten-free)
- 2 tbsp granulated sugar
- 2 pcs egg whites
- 1/2 cup granulated sugar
- 2 tbsp water
- 1 2/3 cups strawberries
- 2/3 cup water
- 3 1/2 tbsp limoncello
- 1 2/3 cups strawberries
- gelatin (gluten-free)
Tools
- 3 Bowls
- 1 Baking pan
- 1 Hand mixer
- 2 Pots
- 1 Whisk
- 1 Spatula
- 1 Blender / Mixer
- 1 Pitcher
- 1 Ring
Steps
Beat the eggs with the sugar, salt and vanilla. Work for about 20 minutes with a hand mixer, or about 15 minutes with a stand mixer.
In the meantime sift the flour with the potato starch. Add half of the sifted flour mixing with a spatula, using upward motions. Add the remaining flour gently while mixing.
Pour the batter into the previously buttered and floured pan. Bake in a preheated oven at 356°F (180°C) for 20–25 minutes, do the toothpick test. Remove from the oven and let it cool for 10 minutes, then gently unmold the sponge cake while still warm and let it cool on a wire rack.
Heat the milk with the vanilla bean (after removing the inner seeds). Whip the yolks with the sugar and the vanilla seeds, add the cornstarch and mix well.
Remove the vanilla bean, then pour the egg mixture into the milk and mix with a whisk. Cook the cream until it thickens, about 5 minutes, and off the heat add half of the butter. Mix well with a whisk and transfer to a bowl. Let the cream cool to room temperature.
Add the remaining butter and whip slightly with a whisk.
Wash and dry the strawberries well. Remove the stems and with the help of an immersion blender puree them with the water and limoncello in a pitcher.
Cook 100 g of sugar with 25 g of water to 250°F (121°C). Meanwhile whip the egg whites with 25 g of sugar and pour the hot sugar syrup in a thin stream without stopping the stand mixer or the whisks. Whip until completely cooled. Store in the fridge.
Wash and dry the remaining strawberries well and remove the stems.
Slice 2/3 of the strawberries in half while cutting the others into cubes, leaving a few for the final decoration.
Cut the sponge cake into two layers. On a serving plate set a 9.5 in (24 cm) ring and line it with PVC food film. Place the first sponge cake layer in the center.
Place the strawberries around the sponge cake with the cut side facing outward. Brush the sponge cake with the strawberry soak.
Using a piping bag, pipe the mousseline cream between the strawberries and then a layer over the sponge cake, up to the ring. Add the diced strawberries.
Place the second sponge cake layer over the strawberries and brush it with the soak. Apply the mousseline cream again and chill in the refrigerator for 2 hours.
Spread the Italian meringue over the cream and cool again for 1 hour. Using a blowtorch caramelize the surface and cool for another hour in the fridge. Spread the gel and decorate with strawberries.
Remove the ring and chill again in the fridge for 1 hour before serving.
ATTENTION: consult the Italian Celiac Association handbook and read ingredient labels carefully to ensure they are free from gluten contamination.
ATTENTION: consult the Italian Celiac Association handbook and read ingredient labels carefully to ensure they are free from gluten contamination.
Tips
Choose ripe but firm strawberries
To achieve a neat and tidy result it’s important to use strawberries that are ripe but still firm. This way they will keep their shape and create a perfect border.
Cut the strawberries to the same height
When placing the strawberries around the edge of the cake try to cut them to the same height: this will make the cake look more elegant and even.
Use a ring to assemble the cake
To assemble the Fraisier it is very useful to use a pastry ring or a springform pan. This way the cream will stay contained and the cake will have a perfect shape.
Let the cake rest in the refrigerator
After assembling the cake let it rest in the refrigerator for at least 2 hours. This step allows the cream to set and the flavors to meld.
Decorate just before serving
To keep the strawberries fresh and glossy, decorate the cake just before bringing it to the table.
Decorate just before serving
To keep the strawberries fresh and glossy, decorate the cake just before bringing it to the table.
Decorate just before serving
To keep the strawberries fresh and glossy, decorate the cake just before bringing it to the table.
FAQ (Questions and Answers)
What is the Fraisier?
The Fraisier is a traditional French pastry cake made with sponge cake, mousseline cream and fresh strawberries. It is famous for the strawberries arranged along the cake’s edge.
How should the Fraisier be stored?
The Fraisier should be stored in the refrigerator for about 2 days, well covered, to keep the cream fresh and the strawberries fragrant.
Can I prepare the Fraisier in advance?
Yes, it is possible to prepare it the day before and keep it refrigerated: resting helps the flavors to meld.
The Fraisier is an elegant, show-stopping French cake that delights both the eyes and the palate: soft sponge cake, velvety cream and fresh strawberries make this dessert perfect for special occasions, parties or just a spring treat.
Following the preparation and decoration tips you can achieve a professional-looking cake at home.
If you enjoyed this recipe, don’t forget to try other ideas on the blog, ideal for spring and for those who love gluten-free desserts: you’ll find light cakes, pound cakes, tarts and many other tasty creations to bring to the table. 🍓
💡 Final tip: for a wow effect, prepare the Fraisier the day before and let it rest in the fridge: the flavors will blend and the cake will be even creamier and more impressive.
